Make sure to slightly undercook the pasta as it will cook in the oven too. The goal is for the finished dish to retain some bite and texture.
- 2 Tablespoons Olive Oil
- 1 Finely Chopped Red Onion
- 3 Crushed Garlic Cloves
- 8 Ounces Sliced Chorizo
- 7 Cups Chopped Tomatoes
- 1 Tablespoon Red Wine Vinegar
- 14 Ounces Fusilli
- 1/2 Cup Chopped Fresh Basil Leaves
- 1/2 Cup Grated Parmesan
Preheat your oven to 350º F. In a large sauté pan heat 1 tablespoon olive oil over a medium heat. Add the chopped onion and sauté for 5 minutes. Add the garlic and cook for another minute. Remove and place into a 1 1/2 quart glass baking dish.
In the same sauté pan sauté the chorizo for 2 minutes until it starts to get a bit crisp. Return the cooked onions to the pan with the chorizo and add the chopped tomatoes and red wine vinegar. Cook for 10 minutes and then turn the heat off and let sit until you are ready to assemble in the baking dish.
In a large pot add water and salt. Add the fusilli and cook until nearly al dente. Remove from the heat and drain. Toss the cooked pasta with the remaining olive oil. Stir the cooked pasta nto the sauté pan. Add the basil.
Pour the contents of the sauté pan into the glass baking dish. Sprinkle with the grated parmesan and bake for 25 minutes. Remove from the oven and let sit for 5 minutes before serving. Serves 4 people.